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Meat, Classics and bistro fare

Chicken and mushroom with rice

Chicken and mushroom with rice is a simmered dish of chicken pieces and button mushrooms in a light cream sauce, served with rice. For 4 people, it takes 50 minutes and stays easy to make, at €2.60 per serving. The key to success is cooking the mushrooms separately so they brown without releasing water into the sauce.

Tonight, chicken simmered with button mushrooms in a light cream sauce, served with rice, a cozy classic.

Chicken and mushroom with rice
Total time
50 min
Difficulty
Easy
Cost per person
€2.60
Calories per person
570 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

This dish is all about the sauce. The chicken turns tender as it simmers gently, the button mushrooms bring their earthy flavor without watering down the cream, and the white wine adds just enough tang to balance everything. The rice soaks up the sauce and rounds out the plate without stealing the show.

It's the kind of meal you can put on the table on a weeknight without much thought, but it also works well for a family Sunday. Kids like it because the sauce is mild and the chicken is tender, adults like it because it tastes like a real simmered dish without hours in the kitchen.

The ingredients

4 people

Butcher

  • Chicken pieces 1 kg

Fruits and vegetables

  • Button mushrooms 400 g
  • Onion 1
  • Garlic 2 cloves
  • Parsley 1 bunch

Pantry

  • Dry white wineoften in the pantry 10 cl
  • Flouroften in the pantry 1 tbsp
  • Riceoften in the pantry 300 g
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Light sour cream 15 cl

Allergens Lactose, Gluten

The step by step recipe

  1. Brown the chicken pieces in a pot with the oil, then set them aside.

    Don't move them, they'll release easily once nicely browned.

  2. Cook the onion and sliced mushrooms in the same pot. 8 min

    Let the water from the mushrooms evaporate completely.

  3. Sprinkle with flour, add the garlic, and pour in the white wine, scraping up the browned bits.

    Stir well so the flour doesn't form lumps.

  4. Put the chicken back in, cover, and let it simmer over low heat, then stir in the cream. 30 min

    Add the cream at the end of cooking so it doesn't split.

  5. Cook the rice and serve it with the chicken, sprinkled with parsley. 11 min

    Spoon a little sauce over the rice, you'll want more.

Our tips to get it right

  • Pick firm, white button mushrooms, they release less water and brown better during cooking.
  • Use a heavy bottomed pot, it spreads the heat evenly and won't scorch while the chicken simmers.
  • If the sauce looks too thin at the end, let it simmer uncovered a few more minutes before stirring in the cream.

The variations

  • Swap the chicken for turkey cutlets, the cooking time will be a bit shorter.
  • For a vegetarian version, replace the chicken with chickpeas or firm tofu browned in a pan.
  • For rushed kids, serve the same sauce over pasta instead of rice, it's a nice change and cooks faster.

What to serve it with

  • A well dressed green salad
  • Bread for soaking up the sauce
  • A glass of dry white wine

Storage

This dish keeps 2 to 3 days in the refrigerator in a sealed container. You can freeze it without the rice, up to 2 months, since cream doesn't hold up well when rice is thawed alongside it. Reheat gently in a pan over low heat, adding a splash of water if the sauce has thickened.

Questions about this dish

Can I replace the white wine with something else?

Yes, you can use chicken broth with a splash of lemon juice instead. The flavor will be a bit simpler but the sauce will still taste good.

Can I make this dish ahead of time?

You can prepare the base up to the simmering step a day ahead. Add the cream only when reheating, so it keeps its texture.

What cream should I use if I don't have light cream?

Regular heavy cream works too, the sauce will just be a bit richer. Avoid low fat liquid cream, it curdles more easily.

How do I keep the mushrooms from releasing too much water?

Cook them over fairly high heat, uncovered, and salt them only at the end. Salting too early draws water out of the mushrooms faster.

How long does it take to make a chicken and mushroom dish with rice?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a chicken and mushroom dish with rice?

About 570 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chicken and mushroom dish with rice cost?

About €2.60 per serving, or €10.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, gluten. Always check the labels of the products you buy.

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